Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup coconut milk
- 3 eggs
- 1/4 cup pandan juice (made from blending 10 pandan leaves with 1/4 cup water)
- 1/4 cup vegetable oil
- 1/2 cup kaya (coconut jam)
Special equipment needed:
- Mixing bowls
- Whisk
- Electric mixer
- 8-inch square baking pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt.
3. In another mixing bowl, beat the eggs with an electric mixer until light and frothy.
4. Add the coconut milk, pandan juice, and vegetable oil to the eggs and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Pour the batter into an 8-inch square baking pan lined with parchment paper.
7. Spoon the kaya on top of the batter and swirl it around with a knife.
8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 294
Fat: 13g
Carbohydrates: 40g
Protein: 4g
Sodium: 116mg
Sugar: 18g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or cornstarch.
- Pandan juice can be substituted with pandan extract or green food coloring.
- Kaya can be substituted with any other jam or spread of your choice.
Variations:
- Add chopped nuts or dried fruits to the batter for added texture.
- Use different flavors of jam or spread for a different taste.
Tips and tricks:
- Make sure to line the baking pan with parchment paper to prevent the cake from sticking.
- Swirl the kaya gently with a knife to create a marbled effect.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar.
Garnishes:
Garnish with fresh pandan leaves or sliced fruit.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is too dry, add more coconut milk to the batter.
- If the cake is too wet, add more flour to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
Bolu Beras Pandan Kaya is a traditional Indonesian cake made with glutinous rice flour, coconut milk, and pandan juice. It is often served during special occasions and celebrations.
Flavor profiles:
Bolu Beras Pandan Kaya has a rich and sweet flavor with a hint of pandan.
Serving suggestions:
Serve the cake as a dessert or snack.
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Region: Indonesian